Andrea Taormina
NOHO, Manhattan
You might recognize Gemma from gracing the ground floor of the ever-iconic Bowery Hotel, but the rustic (and always seasonal) trattoria deserves recognition all its own. Chef Andrea Taormina is dedicated to crafting authentic Italian cuisine while considering the desires of the hotel's guests. Born in Italy and raised in New York from a young age, Taormina's own heritage informs the dishes he prepares each day. Gemma is a classic restaurant elevated by its Bowery presence, yet it stands alone in offering exquisite culinary creations.
Full name, age, where are you from?
Andrea Taormina, 49, New York City
What is your title and where do you work?
Executive Chef of the Bowery Hotel, Gemma and Bowery Events
What inspired you to work in the food industry?
I have been working with food since I was sixteen my brothers and I ran a pizzeria in the West Village for some time. While I attended college and after graduating I worked in restaurants throughout the city but only became inspired when I decided to get inside the kitchen. It was then that all the knowledge that I had accrued over the years growing up in Italy watching my mother cook then later when in NYC observing some very talented Chefs that I met along the way, seeing how they ran their kitchens…it all started to make sense for me.
What is your biggest customer pet peeve?
When a customer asks for a side of Marinara sauce, unless you know you are in an Italian-American restaurant don’t ask for it. A traditional Italian restaurant won’t have any available because it’s not an Italian sauce, ask for a side of tomato sauce instead I will be happy to fill up a bowl.
What is your most blissful food moment?
Traveling and trying food from historical spots. I was recently in Spain in a restaurant opened since 1904, standing and chatting next to locals eating tapas and drinking fino, this is a place where Hemingway used to often hang out maybe drinking and eating the same offerings I was having that night…for me this transcends time, the customs and food unchanged for centuries and perfect.
What dish do you want to perfect in the kitchen?
All of them. It’s a daily practice to make sure that everything is made in the best possible way they are countless variants and a hundred things can go wrong. It’s up to Chef to maintain consistency and quality.
If you could shout out a colleague or friend in the industry who would it be and why?
Claudio Miolin, he is a friend and a super talented baker. We met when he was still a Chef and I saw his progression when he decided to pivot to baking, it was quite remarkable to witness his focus and love for the craft. He will open this month Miolin Bakery in Park Slope, Brooklyn.
What is the best food city?
For the sheer variety of cultural offerings, I would need to say our very own Big Apple, you could find almost any cuisine you wish to try.
How do you relax outside of work?
Going for walks in the trails of Prospect Park with my dog, I always leave my phone at home when I go. This is a time when I think things through or when nothing is on my mind I just listen, watch and smell nature sort of a walking meditation.
What is your astrology sign (including moon and rising)?
Sun in Pisces / Moon in Capricorn / Libra Rising
